<?xml version="1.0" encoding="UTF-8"?>

<recipeml version="0.5">
  <recipe>
    <head>
      <title>1-2-3 Vegetable Chili</title>
      <categories>
        <cat>V</cat>
        <cat>E</cat>
        <cat>G</cat>
        <cat>E</cat>
        <cat>T</cat></categories>
      <yield>8</yield></head>
    <ingredients>
      <ing>
        <amt>
          <qty>28</qty>
          <unit>ounces</unit></amt>
        <item>Tomatoes; undrained</item></ing>
      <ing>
        <amt>
          <qty>16</qty>
          <unit>ounces</unit></amt>
        <item>Salsa</item></ing>
      <ing>
        <amt>
          <qty>15</qty>
          <unit>ounces</unit></amt>
        <item>Black beans; rinsed, drained</item></ing>
      <ing>
        <amt>
          <qty>10</qty>
          <unit>ounces</unit></amt>
        <item>Frozen corn</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>cup</unit></amt>
        <item>Sliced zucchini halves</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>teaspoon</unit></amt>
        <item>Chili powder</item></ing>
      <ing>
        <amt>
          <qty>8</qty>
          <unit>ounces</unit></amt>
        <item>KRAFT Shredded Mild Reduced Fat Cheddar Cheese</item></ing></ingredients>
    <directions>
      <step>  BRING tomatoes, salsa, beans, corn, zucchini and chili powder to boil in
  saucepan on medium-high heat.
  
  REDUCE heat to low; simmer 10 minutes.
  
  SPRINKLE 2 tablespoons cheese in bottom of each serving bowl. Top with
  chili and additional 2 tablespoons cheese. Garnish with hot red pepper
  slices.
  
  Recipe by: KRAFT WEBSITE
  
  Posted to brand-name-recipes by Meg Antczak &lt;meginny@frontiernet.net&gt; on
  Jan 19, 1998
 
</step></directions></recipe></recipeml>
